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Tandoor 2.0

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 2293
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Tandoor 2.0

    Some of you might remember that a few years ago I built a backyard tandoor oven out of terracotta pots and a large ceramic planter. It worked quite well, although there was a bit of a learning curve which I was still in the middle of. During the following winter, the cover I had on it failed. It got water in between the cooking chamber and the containment vessel, froze and the containment vessel cracked and collapsed. I have been wanting to build another one but the larger ceramic decorative planets used for the containment vessel are generally too expensive. This past weekend Ollie's was running a special on ceramic planters and I found a suitable one for $30. So today I started my second tandoor build. Here are some photos. I still have to add the insulation materials and some kind of ring to hold the insulation in and keep it from blowing away in a stiff breeze.

    Here are all of the materials needed to build it:
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    The little saucer pieces hold the bottom cooking pot up off of the bottom of the container. It also allows air flow.
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    Ventilation/intake holes drilled in the bottoms of the containment and cooking vessels:
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    The upper and lower pots stacked together. Three bottom had been cut off of the upper pot.
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    Last edited by Dewesq55; June 10, 2020, 01:41 PM.
  • Donw
    Club Member
    • Jul 2017
    • 3756

    #2
    Know that people use these ovens but never really thought about them.
    Several questions: 1: So you build a fire underneath and the heat rises into the oven? 2: What kind of vessel is the food placed, and how is it placed in the oven? 3: If you place the vessel in the oven do you elevate it somehow. Really curious about how it operates.

    Comment

    • Dewesq55
      Founding Member
      • Jul 2014
      • 2293
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

        Charcoal Grill:
        Weber Smokey Joe Charcoal Grill 14"

        Thermometer:​​​​​​
        Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
        Fireboard 1st Generation
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer with 6 probes

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      #3
      Donw - The whole thing is the oven. The outer vessel (the dark brown decorative planter in the photos) holds everything together. I have a planner stand which holds this pot up off the ground. Inside of it you put the 2 terracotta pots one upside down on the other with the bottom of it cut off. Those 2 pots together are the cooker vessel. The space between the ceramic pot and the terracotta pots is filled with insulation material, generally vermiculite and/or perlite. You light a charcoal fire in the bottom of the terracotta pots/oven. You get it very hot in there (700-800°F). The food (most of it) is put on skewers and set on them in the oven with the bottom resting on a ledge above the fire. The proteins are generally either cut small or slashed to let the heat get into the protein quickly. The other main food cooked in the tandoor is an Indian yeast bread called naan. The naan dough is rolled out then stretched into a teardrop shape and stick onto the side of the oven on the upper portion. It generally cooks in about 2 minutes.

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 2293
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

          Charcoal Grill:
          Weber Smokey Joe Charcoal Grill 14"

          Thermometer:​​​​​​
          Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
          Fireboard 1st Generation
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer with 6 probes

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #4
        Donw - here are a couple of pictures from my first transit showing the fire lit in the bottom and how hot it can get.
        Click image for larger version

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        Comment

        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10661
          • Kansas Territory
          • Grills / Smokers
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            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
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            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
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            ThermoWorks IR-GUN-S
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            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
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            Backyard Grill marinade injector
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            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
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            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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            Crock sticks
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            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #5
          This is definitely intriguin, though I'm ready fer bed, an not quite wrappin round th concept , jus yet, but I'll be back fer another perusal, later. Thanks fer sharin, Brother
          I Love learnin New stuff. Makes me wee lil brain happy.

          Comment

          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 4548
            • Stockholm, Sweden

            #6
            Love this! I dig the simplicity. If you can, please share more pics as the build progresses. Thanks for sharing!

            Comment

            • Donw
              Club Member
              • Jul 2017
              • 3756

              #7
              Thanks for the lessons. Quite intriguing. We make naan here on a griddle, but while good it lacks something that we get in the purchased ones. Maybe it is the higher heat from a Tandoor.

              Comment


              • Donw
                Donw commented
                Editing a comment
                Funny, I though about joking that you should drop off some of your naan on your way to down to Chincoteague.🙂

              • Dewesq55
                Dewesq55 commented
                Editing a comment
                Donw - We are going back down to CIVA next week. Where are you in MD, if that's not too personal to ask?

              • Donw
                Donw commented
                Editing a comment
                I live right by the Maryland part of Assateague island. I live on the point of land at the extreme north end of Chincoteague Bay where it ends and divides into Newport Bay and Sinepuxent Bay. I can watch Wallops Island rocket launches from my front porch. As one service person told me last week, “You got to get lost first to find your house.”🙂 Dewesq55
                Last edited by Donw; June 3, 2020, 06:02 PM.
            • Skip
              Founding Member
              • Jul 2014
              • 3938
              • Blue Earth, Minnesota
              • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

              #8
              This looks fun David. Please keep showing us as you go on cooking! Great post!

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 5513
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks), named Pretty Baby
                  Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                  Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                  Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                  Adrenaline BBQ Company Gear:
                  SnS, DnG, andLarge Charcoal Basket, for WSCGC
                  SnS for 22" Kettle
                  Elevated SS Rack for WSCGC
                  SS Rack for DnG
                  Cast Iron Griddle
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles
                  Steelmade Griddle for Summit gas grill

                  Fireboard Gear:
                  Extreme BBQ Thermometer Package
                  Additional control unit
                  Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
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                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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                  Thermapen Classic (pink too)
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                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
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                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum Sealer

                  Instant Pot 6 Quart Electric Pressure Cooker
                  Instant Pot 10 Quart Electric Pressure Cooker

                  Charcoal Companion TurboQue
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                  BBQ Dragon and Dragon Chimney

                  Shun Classic Series:
                  8" Chef Knife
                  6" Chef's Knife
                  Gokujo Boning and Fillet Knife
                  3 1/2 inch Paring Knife

                #9
                This looks great. What a nice Springtime project. I'm looking forward to hearing and seeing more about this setup.

                I googled and found another DIY Tandoor Oven project using clay pots here.

                Question: are those clay and ceramic pots and vermiculite food-safe at high heats? No outgassing? I know kiln temps are quite high, but wonder just the same. I used to bake bread in flower pots for fun before reading that not all pots were food safe. That's a different deal, I know, but it got me thinking about gases.

                Kathryn
                Last edited by fzxdoc; June 2, 2020, 07:14 AM.

                Comment


                • Dewesq55
                  Dewesq55 commented
                  Editing a comment
                  Kathryn: fzxdoc The truth is I can't be certain, but I believe them to be safe. The terra cotta pots aren't glazed. I have read conflicting information as far as heavy metals. Some articles say that inflated clay pots are generally safe. One article I read said you can't be sure. The insulation materials are not in contact with food. In any event, I believe they are safe. I saw an article where Jamie Oliver built one using clay flue pipe and vermiculite insulation.

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Nontheless, Dewesq55 , you've got a fun project there. I see that some home made tandoors have lava rock surrounds. If we had a real back yard instead of a forest I'd be walking in your footsteps. It looks like an interesting build and a fun way to cook.

                  Kathryn

                • Dewesq55
                  Dewesq55 commented
                  Editing a comment
                  fzxdoc - Generally the surrounds are there to keep the vermiculite/perlite insulation from blowing way. On mine, I have a "donut" of hardware cloth which sits on top of the insulation which I then cover with a good layer of landscaping river pebbles which holds everything in place.
              • Dewesq55
                Founding Member
                • Jul 2014
                • 2293
                • The Poconos, NEPA
                • Smoker:
                  Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
                  Masterbuilt 40.2" 1200W Electric Smoker
                  Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                  Gas Grill:
                  BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

                  Charcoal Grill:
                  Weber Smokey Joe Charcoal Grill 14"

                  Thermometer:​​​​​​
                  Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
                  Fireboard 1st Generation
                  ThermoWorks Mini Instant Read
                  Lavaworks Thermowand Instant Read
                  2 Maverick 733
                  ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                  ThermoWorks ThermaPen Mk4 x 2
                  Govee Bluetooth Thermometer with 6 probes

                  Miscellaneous:
                  Anova Sous Vide Immersion Circulator - 1st generation
                  Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                  Favorite Beer:
                  Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                  Favorite Spirit:
                  Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                  Favorite Wine:
                  Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                  Favorite Meat(s):
                  Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                  Chicken - Mainly the dark meat and wings
                  Beef Ribeye steak

                  Favorite Cuisine to Cook:
                  Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                  Favorite Cuisine to Eat:
                  Indian, followed closely by BBQ.

                  Disqus ID:
                  David E. Waterbury

                #10
                So, it took me longer than expected to get this finished. One of the pots I bought to make the liner had a long crack in it which I discovered after I cut the bottom off. The 14" terracotta pot I needed was hard to find around here for some reason. I finally got a replacement that doesn't have a crack. As an aside, the crack wasn't a deal breaker. These tandoors often develop cracks during use and they continue to function perfectly well. I just thought I'd rather start off with intact pots. I have learned a lot since my last tandoor about care and maintenance, and that includes ways to help avoid cracks.

                Anyway, while I was waiting for Lowe's to get more 14" pots in, I did some more research on DIY tandoors and got at least one good idea. This photo shows it. Instead of the small saucer pieces for the bottom pot to rest on, I cut a ring out of the bottom of the cracked pot and put that down first and placed the bottom put on it. This prevents the insulation material from migrating into the air space below the oven and keeps it contained. It also leaves all of the vent holes uncovered.
                Click image for larger version  Name:	IMG_20200609_145253-01.jpeg Views:	5 Size:	1.06 MB ID:	860033

                I also cut some notches in the top rim of the oven to keep the skewers in place and also allow the oven to be covered when the skewers are in it.
                Click image for larger version  Name:	IMG_20200609_145219-01.jpeg Views:	5 Size:	1.46 MB ID:	860034

                Then I broke out the welder and fabricated a wheeled base so I can move it around on the patio. My first one didn't have one and it was a real PITA to move.
                Click image for larger version  Name:	IMG_20200609_191658-01.jpeg Views:	5 Size:	1.28 MB ID:	860035Click image for larger version  Name:	IMG_20200609_191730-01.jpeg Views:	5 Size:	1.25 MB ID:	860036

                Here it is completed with the insulation and river pebble surround in place.
                Click image for larger version  Name:	IMG_20200610_125531-01.jpeg Views:	5 Size:	1.38 MB ID:	860037

                Unfortunately, I don't can't do a burn in since I'm going away for a few days and I wouldn't want to leave the oven unattended until the fire was completely out. You have to let it burn out on its own. You can't use any water to douse it. I also don't have a way to close down the air intake. I had one for my first tandoor and never used it, so I left it off this one.
                Last edited by Dewesq55; June 10, 2020, 02:52 PM. Reason: Typos.

                Comment

                • hoovarmin
                  Founding Member
                  • Jul 2014
                  • 1093
                  • Neptune Beach, FL
                  • Weber Performer 22
                    SNS
                    Joule
                    Thermoworks Smoke
                    Thermoworks Thermapen
                    Kingsford Blue Bag

                  #11
                  Fun!

                  Comment

                  • Donw
                    Club Member
                    • Jul 2017
                    • 3756

                    #12
                    Thanks again for this thread. It has been interesting and educational. Now I’m staring at that large bag of perlite I have sitting in the shed that I never opened and thinking about measuring some of the terra cotta pots sitting in there too.

                    Comment

                    • Greygoose
                      Club Member
                      • May 2019
                      • 819
                      • South Shore,MA

                      #13
                      I like it !!!!

                      Comment

                      • Troutman
                        Club Member
                        • Aug 2017
                        • 8125
                        • 1521

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                        #14
                        Damn dude, I'm beyond impressed. This is very cool !!! Keep going ....

                        Comment

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                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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